Spiced mulberry cake gluten free and vegan

Since giving birth I have had huge carb cravings for cake. I think it is as a result of the restricted diet for gestational diabetes, coupled with the total lack of sleep with a newborn, making me want naughty treats! Having been introduced to xylitol as a result of the gestational diabetes I thought I would carry on incorporating it into my cakes, as it is good to make them sugar free.

This recipe came about because my local health food store was having a promotion on white mulberry pieces, so I bought a few bags. However, if you can't get hold of mulberries then you could use any dried fruit for the topping.

Ingredients

• 100g pure life vegan spread

• 90g xylitol

• 1 orgran egg replacer (mixed as per packet instruction)

• 50g teff flour

• 50g chestnut flour

• 40g tapioca flour

• 40g rice flour

• 2 teaspoons cinnamon

• 1/2 teaspoon mixed spice

• 1/4 teaspoon nutmeg

• 120g grated carrot

• Crumbled white mulberry pieces for the topping

Directions

1. Preheat the oven to 180 degrees Centigrade

2. Cream together the vegan spread and xylitol in a food processor

3. Add the egg replacer

4. Sieve and add the flours

5. Add the cinnamon, mixed spice, nutmeg, and whizz everything together

6. Add the grated carrot and whizz together

7. Line a square baking tray with parchment paper

8. Grease the tin, then add the cake mix

9. Top with crumbled white mulberries

10. Bake in the oven for 15 mins

To test if your cake is cooked, insert a clean wooden skewer into the centre of the cake and remove it. The cake is ready if the skewer comes out clean. If there are any crumbs attached to the skewer, pop the cake back into the oven for few more minutes.